These Cheesy Lasagna-Stuffed Zucchini Boats are a fun twist on classic lasagna, using zucchini as the boat! They’re filled with tasty cheese, ground meat, and delicious tomato sauce.
They’re super easy to make and perfect for a weeknight dinner. I love how you can load them up with your favorite toppings—what’s not to like about cheese and veggies together? 🥒🧀
Key Ingredients & Substitutions
Zucchini: These serve as the perfect, healthy base for the dish. If you can’t find zucchini, try using yellow squash or even peppers for a fun twist!
Ground meat: I like using ground beef for its rich flavor, but you can easily substitute it with ground turkey or chicken for a lighter option. Going meat-free? Use lentils or your favorite plant-based meat substitute.
Ricotta cheese: This creaminess really adds to the filling! If you want a non-dairy version, try cashew cheese or silken tofu blended until smooth.
Marinara sauce: A must for flavor! You can use homemade sauce or any store-bought one. Need a twist? Look into pesto or Alfredo for a different flavor profile!
How Do I Make Sure My Zucchini Boats Aren’t Soggy?
It’s important to cook the zucchini properly to avoid sogginess. Here are steps to get it right:
- Pre-bake the zucchini boats for 10 minutes to help them soften and release some moisture.
- After removing the seeds and flesh, consider sprinkling the insides lightly with salt and letting them sit for a few minutes before filling; this can draw out excess water.
- Using a thicker sauce can also help maintain structure and prevent sogginess.
Following these tips will help ensure your zucchini boats turn out deliciously firm and flavorful!
Cheesy Lasagna-Stuffed Zucchini Boats Recipe
Ingredients You’ll Need:
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1/2 pound ground beef or Italian sausage
- 1/2 cup onion, finely chopped
- 2 garlic cloves, minced
- 1 cup marinara sauce (or your favorite pasta sauce)
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese (plus extra for topping)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning or oregano
- Salt and pepper, to taste
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 30-35 minutes to cook. So, in total, you can expect to spend about 50 minutes from start to finish. Perfect for a quick and delicious weeknight meal!
Step-by-Step Instructions:
1. Prepping the Zucchini:
Start by preheating your oven to 375°F (190°C). Then, wash the zucchinis well and slice each one in half lengthwise. Use a spoon to scoop out the flesh, creating what will become your little “boats.” Make sure to leave around a 1/4-inch thick shell to hold all the tasty filling. Set those scooped-out bits aside, you’ll need them later!
2. Baking the Zucchini Boats:
Next, take your zucchini boats and place them cut-side down on a baking sheet. Pop them in the oven for about 10 minutes. This helps to soften the zucchinis and makes them easier to fill later on.
3. Cooking the Filling:
While the zucchini is baking, heat the olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté these until they become fragrant and the onion turns translucent, which should take about 3 minutes. Then, add your ground beef (or sausage). Break it up as it cooks until it’s browned and cooked through—this should take about 5-7 minutes. If there’s any excess fat, be sure to drain it off.
4. Mixing the Filling:
Now, take those reserved chopped zucchini pieces and stir them into the meat mixture. Cook everything together for an additional 2-3 minutes. Now, add the marinara sauce and Italian seasoning. Season with salt and pepper to taste, and let it all simmer together for about 5 minutes before removing it from heat.
5. Combining the Cheeses:
While the mixture is simmering, grab a mixing bowl and combine the ricotta cheese, mozzarella cheese, and Parmesan cheese. Mix these until they’re well combined, then stir half of this cheese mixture into the meat sauce.
6. Stuffing the Zucchini Boats:
Take the zucchini boats out of the oven and flip them cut-side up. Spoon the delicious meat and cheese filling evenly into each boat. Don’t be shy—load them up!
7. Adding the Cheese Topping:
Now it’s time for the best part! Sprinkle the remaining mozzarella cheese on top of each stuffed zucchini boat.
8. Baking Again:
Return the filled zucchini boats to the oven and bake uncovered for 15-20 minutes. You’ll know they’re done when the cheese is melted, bubbly, and the zucchini is tender.
9. Garnishing and Serving:
Once they are out of the oven, let them sit for a minute. Garnish your Cheesy Lasagna-Stuffed Zucchini Boats with freshly chopped parsley or basil before serving. Enjoy your cheesy, beany, veggie delight!
This tasty dish offers a flavorful and lighter alternative to traditional lasagna, all wrapped in the comfort of zucchini. Perfect for cheese lovers and veggie fans alike!
FAQ for Cheesy Lasagna-Stuffed Zucchini Boats
Can I Use Different Types of Meat?
Absolutely! While ground beef and Italian sausage are traditional choices, you can easily substitute them with ground turkey, chicken, or even a plant-based meat alternative for a vegetarian version. Just adjust cooking times as necessary for any different meat types.
How Do I Store Leftovers?
Leftover stuffed zucchini boats can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or oven until warmed through. If you want to keep them juicy, cover them while reheating!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the filling and stuff the zucchini boats ahead of time. Just assemble them and store covered in the fridge for up to a day. When you’re ready to eat, bake them directly from the fridge; you might just need to add an extra few minutes of cooking time.
What Can I Serve These Zucchini Boats With?
These zucchini boats pair beautifully with a fresh salad, garlic bread, or even over a bed of pasta or quinoa. They’re versatile and can complement many side dishes!
